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Ingredients

• 1 package cheddar bay biscuit
• 1 tsp garlic spon
• 1 tsp Italian Seasoning

crab

• 1 pound lump crab meat, be sure it is fully cooked
• ¼ tsp paprika
• ½ tsp onion powder
• ½ + cup mayonnaise
• 1 tbsp mustard
• ½ sleeve Ritz crackers, crushed
• 1 cup grated parmesan

How To Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

1. Make the biscuit mix according to package directions, set to the side
2. Preheat the oven to 375*, spray two muffin tins with nonstick spray
3. In a bowl, combine the crab meat, paprika, onion powder, mustard, mayonnaise and crushed crackers
4. Stir to combine well, adding a touch more mayonnaise if needed.
5. Using a scoop, place some biscuit mix on your hand that has been dusted with flour, Form a cup type of biscuit
6. Take a scoop of the crab mix and place it in the bowl part of the biscuit
7. Cover the biscuit with a little more biscuit dough
8. Continue until you have used all the dough
9. Place each biscuit into a muffin tray
10. Bake for 12 to 15 minutes
11. Brush with a mixture of melted butter and 1 tsp of lemon juice

The nestles House Toll Death by chocolate cake is made of layers upon layers of chocolate and the perfect chocolate dessert. The tallest and proudest cake in the block but don’t be intimidated. This cake is easy to pull together and will be the greatest show stopper (heart).

Chocolate means different things to different people.  To some, chocolate is a flavor choice.  You know– vanilla or chocolate?  Hmm.  Let me think.  To others, chocolate is a favorite flavor– you know. “I like all flavors but chocolate is my favorite.”  These people have their own category– “I like chocolate.”

I have several go-to recipes for times when I have friends over, potlucks, and other get-togethers. This is one of those recipes!

Ingredients

• 1 Box Food Devils Cake mix
• 1 Box 39 Instant Chocolate Pudding
• 5 eggs
• 1 teaspoon vanilla
• 3/4 cup oil
• 1 cup sour cream or buttermilk
• 3/4 cup of coffee
• 2 c Chocolate Nestle Toll House chips

How To Make Nestles House Toll Death by Chocolate Cake

Mix all the dry ingredients together, and all the liquid together and mix well. Fold in chocolate chips. Baking in greased cake pan at 350 degrees about 45 min .Let cool for about 10 minutes before serving on a cake plate or large cake plate.Ganache frosting: Heat a piece of salted butter on the stove over low heat.Add 2 tablespoons of cocoa powder, ½ bag of powdered sugar, 1 teaspoon of vanilla, 3 TB of milk, and ½ cup of walnuts.Pour hot pie and serve as warm as possible.Otherwise, preheat it in the microwave before use.

Chicken and Broccoli Baked Alfredo
✅Ingredients:
1 pound rigatoni pasta
1 rotisserie chicken, meat shredded
2 cups of creamy Alfredo sauce
1 1/2 cups fresh broccoli florets
1 cup mozzarella cheese, freshly shredded
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tablespoon garlic powder
✅Instructions:
Start by preheating your oven to 350°F (175°C).
Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
Drain the pasta and broccoli well and transfer them to a 9×13-inch baking dish.
To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.
Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.
Allow the dish to cool for a few minutes before serving to let the flavors meld together.
Prep Time: 15 mins | Total Time: 40 mins | Servings: Chicken and Broccoli Baked Alfredo
✅Ingredients:
1 pound rigatoni pasta
1 rotisserie chicken, meat shredded
2 cups of creamy Alfredo sauce
1 1/2 cups fresh broccoli florets
1 cup mozzarella cheese, freshly shredded
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tablespoon garlic powder
✅Instructions:
Start by preheating your oven to 350°F (175°C).
Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
Drain the pasta and broccoli well and transfer them to a 9×13-inch baking dish.
To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.
Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.
Allow the dish to cool for a few minutes before serving to let the flavors meld together.
Prep Time: 15 mins | Total Time: 40 mins | Servings: 6

Why You’ll Love This White German Chocolate Cake 

With each slice, you’ll experience the light, fluffy texture of white cake, a velvety cheesecake layer, and the distinctive flavor of coconut-pecan frosting. The buttermilk in the cake adds moisture, while the cheesecake center provides a contrasting creamy richness. This cake is bound to impress and satisfy even the most discerning dessert lovers!

Ingredients You’ll Need 

For the White Cake:

• 1 package white cake mix – A convenient base that’s easy to customize.
• 1 cup buttermilk – Adds moisture and a slight tang, enhancing the cake’s flavor.
• ½ cup vegetable oil – Keeps the cake soft and tender.
• 4 large egg whites – Keeps the cake light and fluffy while providing structure.
• 1 teaspoon vanilla extract – Adds a hint of flavor to the cake.

For the Coconut-Pecan Frosting:

• ½ cup unsalted butter – Adds a rich, buttery flavor to the frosting.
• 1 cup granulated sugar – Sweetens and balances the flavors in the frosting.
• 1 cup evaporated milk – Gives the frosting a creamy texture.
• 3 large egg yolks – Helps thicken the frosting and adds richness.
• 1 teaspoon vanilla extract – Complements the flavors of coconut and pecans.
• 1 ½ cups sweetened shredded coconut – The star ingredient that gives the frosting its classic taste.
• 1 cup chopped pecans – Adds crunch and depth to the frosting.

Step-by-Step Directions 

Step 1: Preheat the Oven

1. Preheat and Prep the Pans: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.

Step 2: Prepare the White Cake Batter

1. Mix the Batter: In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract.
2. Beat Until Smooth: Using an electric mixer on medium speed, beat the mixture until it’s smooth and well combined. The batter should be light and slightly thickened.

Step 3: Bake the Cake Layers

1. Divide the Batter: Pour the prepared batter evenly into the two cake pans.
2. Bake for 25-30 Minutes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 4: Make the Coconut-Pecan Frosting

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter.
2. Add Sugar, Milk, and Egg Yolks: Stir in the granulated sugar, evaporated milk, and egg yolks, along with the vanilla extract.
3. Cook Until Thickened: Stir constantly for 10-12 minutes until the mixture has thickened and turns a rich golden-brown color. This step is essential for achieving the perfect consistency.
4. Add Coconut and Pecans: Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool slightly before using.

Step 5: Assemble the Cake

1. Create the Cheesecake Layer (Optional): If adding a cheesecake center, prepare a simple no-bake cheesecake mixture by combining 8 ounces of softened cream cheese, ½ cup powdered sugar, and ½ teaspoon vanilla extract. Spread the cheesecake layer over one of the cooled cake layers.
2. Add the Coconut-Pecan Frosting: Spread a portion of the coconut-pecan frosting on top of the cheesecake layer (or directly onto the cake if not using cheesecake).
3. Layer the Cakes: Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Tips for the Best White German Chocolate Cake 

• Use Room Temperature Ingredients: For the cake batter, make sure the buttermilk, eggs, and butter are at room temperature. This helps the ingredients blend more easily and creates a better texture.
• Stir Constantly for the Frosting: When making the frosting, stirring constantly will prevent the eggs from curdling and ensure the mixture thickens evenly.
• Chill for Clean Slices: If you plan to add a cheesecake layer, chill the assembled cake for 30 minutes before slicing for neat, defined layers.

Serving Suggestions 

• Garnish with Coconut Flakes: For extra visual appeal, sprinkle some extra shredded coconut on top.
• Top with Pecans: Add a few whole or chopped pecans on the frosting for a beautiful finish.
• Serve with a Dollop of Whipped Cream: Add a spoonful of whipped cream on each slice for a creamy contrast.

• Nutritional Information (Per Slice) 

  This cake is a treat, so indulge mindfully! Here’s an approximate breakdown per slice (based on 12 servings):

  • Calories: 520 kcal
  • Fat: 28g
  • Carbohydrates: 63g
  • Protein: 6g

This Chicken Bubble Biscuit Bake Casserole is a delicious and easy meal to prepare. It is a comforting dish with a creamy and cheesy texture. The chicken and the biscuits are combined with a creamy sauce to create a unique and flavorful meal.Biscuit bake

This recipe has always been a part of my family since I was little. I would always go to my Grandma’s house and she would always cook amazing dishes for me! Oh, man, those were good times. This recipe is just one of the many recipes that my Grams taught me. Now, I get to share it with you as well. How awesome is that? I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a wonderful day, friends. Enjoy!
Ingredients ( Servings 8 )

2 C. Shredded cheddar cheese , divided
3 C. Shredded cooked chicken
2 Tbsp. Ranch seasoning mix
2 Cans Cream of chicken soup
¼ C. Cooked bacon crumbled
1 ½ C. Sour cream
12 oz. Refrigerated biscuits, I used a can if 12oz
How To Make Chicken Bubble Biscuit Bake Casserole

Heat the oven to 350 degrees.
In a bowl, mix together the sour cream, soups, chicken, Ranch seasoning, 1 cup of cheddar cheese and the bacon.
Slice the biscuits into fourths.
Mix the biscuits pieces in carefully with the chicken mixture.
Spread the mixture into a well greased 9×13 baking dish, and sprinkle with the rest of the cheese.
Bake for 25-35 minutes.

Michele Hall Hearty Chicken and Vegetable Stew

🛒 Ingredients:
– 1 lb chicken breast or thighs, cooked and shredded
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 3 carrots, sliced
– 3 medium potatoes, cubed
– 4 cups chicken broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 1 cup green beans, trimmed and cut into pieces (optional)
– Fresh parsley for garnish (optional)

Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Stir in the sliced carrots and cubed potatoes, cooking for about 5 minutes until they start to soften.
4. Pour in the chicken broth and add the shredded chicken, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
6. If using, add the green beans in the last 5 minutes of cooking.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Zucchini cornbread Casserole- Indulge in a delightful blend of shredded zucchini, juicy corn , spicy jalapeño, and melted cheddar cheese, all harmoniously baked within a golden cornbread base. Every bite promises a symphony of flavors, making this Zucchini Cornbread Casserole an unmissable culinary masterpiece.

The first occasion I prepared this Zucchini Cornbread Casserole was spontaneous. Aiming to infuse a bit of summer essence into a winter night. As the enticing scents wafted through the kitchen. My husband’s inquisitive looks turned into excitement. While my child’s usual disinterest in zucchini shifted into surprise. The golden crust and moist interior were a hit. Quickly establishing it as a staple at our family get-togethers.

Every summer since, this casserole isn’t just a dish; it’s a heartwarming reunion of that serendipitous sunset and the lingering touch of the first bite.

Ingredients

• 3 1/2 cups shredded zucchini, well drained
• 1 white onion, diced
• 16 ounces shredded cheddar cheese, divided
• 1 cup frozen corn, thawed
• 1 jalapeño, diced (remove seeds for less spice)
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ black pepper
• 1 (8.5 0z) box corn muffin mix

How To Make Zucchini Cornbread Casserole

1. Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish.
2. In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.
3. Slowly mix in the corn muffin mix until fully combined.
4. Transfer mixture to the prepared baking dish and top with remaining cheese.
5. Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.